Bitsy's Kitchen. Fusilli with Roasted Vegetables

Fusilli with Roasted Vegetables
2 red bell peppers, seeded, cut into 1/2" strips 4 plum tomatoes, cut into wedges 2 red onions, slivered 1 med. zucchini, halved lengthwise, sliced 3 garlic cloves, quartered	1 tsp. minced thyme 3/4 tsp. freshly ground black pepper 1 Tbsp. + 1 tsp. olive oil 1 1/2 cups fusilli 1/4 cup finely shredded basil 2 Tbsp. grated Parmesan cheese

Roasted vegetables have a rich and hearty flavor; roast them ahead of time for an almost
instant supper.

Preheat the oven to 400° F.

In a large roasting pan, combine the bell peppers, tomatoes, onions, zucchini, garlic, thyme and 1/2 teaspoon of the black pepper. Drizzle with the olive oil; toss to coat. Roast, tossing the vegetables once or twice, until the peppers are softened, about 40 minutes.

Cook the fusilli according to package directions. Drain, reserving 1/2 cup of the cooking liquid. Add to the vegetables with the cooking liquid, basil, cheese and the remaining 1/4 teaspoon of black pepper; toss to combine.

Makes 4 servings

SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 1 Fat
PER SERVING: 309 Calories, 7 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 63 mg Sodium, 53 g Total Carbohydrate, 5 g Dietary Fiber, 10 g Protein, 83 mg Calcium